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Add a photoThis soup is silky, smooth, filling and simply heavenly!
Ingredients
- 100 g pearl barley
- 500 g carrots, peeled and cut into half moons
- 2 large potatoes, peeled and cut into small chunks
- 3 leeks, sliced
- 2 sticks celery, sliced
- 1.5 l vegetable stock
- few stalks parsley
- 1/2 bunch thyme
- 1 bay leaf
Directions
- Cover pearl barley with boiling water and leave to soak. while you prepare vegetables.
- In a large pan, add carrots, potatoes, leeks and celery and vegetable stock.
- Tie together parsley, half thyme stalks and bay leaf. Add to soup. Bring to boil, turn down and simmer for 15 minutes.
- In a blender or processor, puree about half soup till smooth. Return to pan along with soaked pearl barley.
- Bring the soup back to the boil and cook for about 10 minutes.
- Strip leaves from rest of thyme, stir into soup at last minute, just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 416g | |
| Recipe makes 4 servings | |
| Calories 285 | |
| Calories from Fat 11 | 4% |
| Total Fat 1.33g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 463mg | 19% |
| Potassium 1162mg | 33% |
| Total Carbs 64.66g | 17% |
| Dietary Fiber 13.4g | 45% |
| Sugars 8.88g | 6% |
| Protein 7.49g | 12% |
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